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Monday, May 9, 2011

Lemon Garlic Chicken Kabobs

From the kitchen of One Perfect Bite...Skewered meat is one of those foods that has crisscrossed borders and been assimilated into the cuisine of many countries. We think that kabobs were originally a Turkish dish that consisted of pieces of marinated and skewered lamb that were grilled over a charcoal fire. Food historians believe the kabob's origins can be traced to a shortage of fuel in the Near East that made cooking large pieces of meat difficult. We know the word is Persian in origin and Arabic oral tradition infers it was the creation of Persian soldiers who used their swords to grill meat over battlefield fires. Now, here comes the kind of trouble that delights revisionists. Excavations on the Greek island of Santorini, have uncovered the stone sets of barbecue for skewers that were used before the 17th century BCE. That's mighty early and makes some of those earlier claims suspect. So, to be on the safe side, and keep all my friends, I'm going to attribute the creation of kabobs to the region rather than a country.These days, not much escapes the skewer and kabobs can be found in places as disparate as Greece and Thailand. Wherever they appear, they are a favorite food of locals who can't seem to get enough of them. The kabob is usually made with chunks of meat but it can also be made with meatballs or appropriately trimmed vegetables. We have spent the last few days in an area not known for fine dining. So, to assure decent meals we brought the fixings for ours with us. That involved some planning because my idea of an escape does not involve hours in the kitchen. This holiday there would be nothing on the table that couldn't be thrown in the oven or tossed on the grill. The hamper, of course, included kabobs. These make for a wonderful quick meal and they are delicious if you remember to grill the vegetables separately from the meat. If you try to combine both on the same skewer you'll have a hot mess on your hands. The vegetables will start to burn long before the meat is table ready. This recipe is a variation of one that was developed for Williams Sonoma. It is really pleasant and can be served over couscous or rice. Tzatziki is a nice accompaniment. I think you like this. Here's the recipe.

Directions:1) To prepare chicken: In a bowl, whisk together olive oil, lemon zest, garlic, parsley, salt and pepper. Add chicken and stir to combine. Cover bowl with plastic wrap and refrigerate for at least 2 hours or up to 8 hours.2) To prepare grill, plank and skewers: Soak a cedar plank in water according to package instructions. Prepare a medium fire in a grill and heat plank. If using wooden skewers, soak them in water to cover for at least 20 minutes.3) To prepare vegetables: In a small bowl, whisk together 1/2 cup olive oil, the lemon juice, salt and pepper. Set aside. Thread onion and bell pepper onto skewers, alternating pieces and dividing them equally. Remove chicken from marinade; discard marinade. Thread chicken onto separate skewers, taking care not to pack pieces too tightly.4) To grill: Lay skewers on warm plank. Brush vegetables with olive oil-lemon juice mixture. Close lid and cook until chicken is opaque throughout and the vegetables are soft and beginning to brown, 8 to 12 minutes. Transfer skewers to a warmed platter and serve immediately. Yield: 4 servings.

These look delicious! Where are you anyway? Have you already started your big trip? I also checked out those eggs florentine. I had missed youterday's post about the cake and your mom, and just read that. It was so touching...

Mary, I love your food history! What great thing to know. I think "necessity is the mother of invention". And that many peoples might have come up with this idea on their own.I am making these. Look for them "On the Menu at StoneGable" week of May 16th with a link back to this delicious post!Yvonne

So many ethnicities share a skewered meat specialty...and Greek and Turkish food have so much in common. I have eaten this dish many times in Greece... it's basically the only time I ever eat chicken because the chicken tastes funny to me here in the US. :-/

Lemon and garlic... Love it! They look fantastic, Mary. I just came home from the supermarket and bought some boneless chicken thighs... this inspires me to try some Kababs... Thanks for the inspiration and the beautiful post! :)

Yum! This would be a perfect addition to my list of recipes to pull out when my husband invites people over for a picnic last minute, which happens rather frequently during the summer. Thanks for sharing!

Thanks for the history lesson. You're right, kabobs/skewered meat occur in so many different ethnic cuisines that it's hard to know where it started first. But in general, when you think about cooking over fire it makes senses that many cultures would have discovered this eventually.

Beautiful recipe, Mary! I so agree about putting the veggies and the meat on separate kabobs. Strangely, most people do not do this. It is not hard to figure out. They do look prettier on the skewers in different colors, but they just don't cook correctly.

These look so delicious and the flavors look so fresh and wonderful. I am honored that you enjoy reading my blog since that is coming from someone with years of blogging experience and a massive blog fan base. Thanks so much for your support!

Great background info! I always enjoy reading where food comes from and who was the genius to create it. Nice leg work :) The recipe is stellar as well. Very tasty and my kind of quick meal! Thanks for sharing

We call it KABAB with an "a", at least this is how we spell it where I come from. Maybe, in Turkey, they spell it differently. Really delicious, I can eat kabab everyday, spring, winter, summer etc...Have a great day Mary,Cheers

I am about to be off to check out the eggs Florentine! I love that you pack your basket to have delicious and wonderful food no matter where you travel, Mary! Oh, what a lucky family! blessings ~ tanna

Thank you for the inspiration! I think I am going to try that lemon-garlic parley combination over the couscous I just bought. Thank you also for your very sweet comment. It made me smile down to my heart :)

I made this tonight, Mary, with just a few minor alterations. Instead of parsley I added oregano, and instead of kebobs (no BBQ), I marinated whole skinless/boneless chicken breasts from Trader Joe's, overnight, and grilled them on the stove top in my new grill pan.

FABULOUS!!! And Weight Watcher's friendly!! It is going into regular rotation!! Thank you so much for this!!

Mary, it's a year later. I make these chicken kabobs a lot. With the orchard, garden, and now 200 malbec grapes that we planted last weekend over 4 days, our favorite dishes get made over and over. Maybe one day I will add the vegetables. I also cook them on my castiron grill indoors. Just thought you might want to know.

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